Pumpkin pancakes are a nutritious, nut- and soy-free breakfast for kids. Made of wholesome ingredients like all purpose flour, eggs, plain yogurt and pumpkin puree, these light recipes make cooking fun!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 15 mins – easy
🍽 6 servings – 304 kcal per serving
|
Serving
179g |
Fat
5g |
Sat. fat
2g |
Sodium
683mg |
|
Carbs
54g |
Fibers
1g |
Sugars
20g |
Proteins
10g |
INGREDIENTS
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- 3 eggs
- 1 cup plain yogurt
- ¾ cup whole milk
- 1 cup pumpkins
TOOLS
- 1 bowl
- 1 mixing bowl
- 1 pan
- 1 whisk
- 1 electric mixer
- 1 spatula
- 1 serving plate
STEPS
Combine all-purpose flour, granulated sugar, salt, baking powder, baking soda, cinnamon, and nutmeg in a bowl with a whisk to get a flour mixture.
Crack eggs into a mixing bowl and add plain yogurt. Mix in whole milk, pumpkins, and vanilla extract with an electric mixer. Add the flour mixture and mix to get a pumpkin mixture. This batter should make 6 pancakes.
Heat a pan and add the pumpkin mixture 1/6 cup batter for each pancake. Cook on low heat for 2 minutes.
Flip pumpkin pancake with a spatula.
Cook pancake for 2 minutes. Repeat with the remaining batter.
Transfer pumpkin pancakes to a serving plate.
It’s ready to be served !
